Physicochemical and Microbiological Properties of Sliced Lamb Kokoreç Packaged with Different Methods

Abstract

This study aimed to determine the effect of different packaging systems [vacuum (V) and modified atmosphere packaging (MAP) (%30 CO2 + %70 N2)] on the physicochemical [pH, color and TBARS (Thiobarbituric Acid Reactive Substances)] and microbiological changes (total psychrophilic bacteria count, total coliform bacteria count and total yeast-mold count) in pre-cooked and sliced lamb kokoreç during refrigerated storage (4ºC) up to days 10. The moisture (%), fat (%), protein (%) and ash (%) content of the kokoreç samples were records as 56.13%, 32.45%, 10.35% and 1.07%, respectively. The pH value in kokoreç samples ranged from 6.65 to 7.26 and there was statistically difference on the each of storage periods except for the day 1 (p<0.05). The TBARS value of the samples significantly decreased with storage time (p<0.05). There were significant fluctuations in instrumental color values (CIE L*, a*, b*, C and h angle) of the packaged samples throughout storage. Each of analysis intervals, the MAP-coded sample had the highest total psychrophilic bacteria count. The total psychrophilic bacteria and total coliform bacteria count, total yeast-mold count of kokoreç samples significantly increased during storage (p<0.05). © 2024 Sidas Medya A.S.. All rights reserved.